Tang Jiayue, Yao Dan, Xia Shuaibo, Cheong Lingzhi, Tu Maolin
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, 3010, Australia.
Food Chem X. 2024 Jun 10;23:101540. doi: 10.1016/j.fochx.2024.101540. eCollection 2024 Oct 30.
Plant proteins can meet consumers' demand for healthy and sustainable alternatives to animal proteins. It has been reported to possess numerous health benefits and is widely used in the food industry. However, conventional extraction methods are time-consuming, energy-intensive, as well as environmentally unfriendly. Plant proteins are also limited in application due to off-flavors, allergies, and anti-nutritional factors. Therefore, this paper discusses the challenges and limitations of conventional extraction processes. The current advances in green extraction technologies are also summarized. In addition, methods to improve the nutritional value, bioactivity, functional and organoleptic properties of plant proteins, and strategies to reduce their allergenicity are mentioned. Finally, examples of applications of plant proteins in the food industry are presented. This review aims to stimulate thinking and generate new ideas for future research. It will also provide new ideas and broad perspectives for the application of plant proteins in the food industry.
植物蛋白能够满足消费者对动物蛋白健康且可持续替代物的需求。据报道，它具有诸多健康益处，并且在食品工业中被广泛使用。然而，传统的提取方法耗时、耗能，且对环境不友好。植物蛋白还因异味、过敏和抗营养因子而在应用上受到限制。因此，本文讨论了传统提取工艺的挑战和局限性。同时总结了绿色提取技术的当前进展。此外，还提到了提高植物蛋白营养价值、生物活性、功能和感官特性的方法，以及降低其致敏性的策略。最后，列举了植物蛋白在食品工业中的应用实例。这篇综述旨在激发思考并为未来研究产生新的想法。它还将为植物蛋白在食品工业中的应用提供新的思路和广阔的视角。
